I'm on my 4th variation of this, however I have dropped to a can off of the origonal recipe because it was a little syrupie and I only use 8# cane. I've also tried adding an extra yeast packet which jumped it from about 6-7% ABV to 11% ABV. SWMBO was TANKED.

We now refer to it as "Momma's little helper", it has its own bucket and is always in fermentation

My second went 12 weeks, that was because we added the second yeast. The rest we have waited 6 weeks to keg. It does get better with age the current batch has been in keg and fridge for about a month and tastes MUCH better then when we first kegged it.

Fermentation Temperature certainly seems to make a difference with this stuff. I used EC-1118 and it really started out slow. Left the pail open and stirred frequently for the first couple days then racked to the secondary after about a week and a half. The temp was about 72 degrees and I would only get a bubble in the airlock about ever 40 to 50 seconds. Went on vacation for a week and move the thermostat in the house to 80. When I came back in 5 days it was going great, bubble every 10 seconds. It also smells damn good.

just wanted to report back that mine has been bubbling away after 30days. seems funny, twice i stepped up my yeast & it died off But the last time i just sprinkled on top & it took off like a champ! Also tasted today & it is soooo good. will have to start a 2nd batch asap.

also agree nice warm temp seems to have help too. I have mine wrapped up in a closet(74-80ish)

Just bottled all min last night after 6 weeks of fermentation. I had to start it 3 times but now I feel its tart enough. It was too sweet early on. I will be monitoring the bottles closely though because I added some priminng sugar. I wanted a little more carb to it. A bottle a day will be opened until its perfect. I dont expect to take mor ethan maybe 3 days and then I will put them all in the fridge. It made 54 bottles for me but thats alos including about 12 16 oz Grolsch style bottles. I think next time though I am going to use Malt instead of Sugar to see what the difference is.